Dhikri

Instructions

1. Cook the whole potatoes in boiling water for 20 minutes, until tender. Drain them, peel them and mash them finely.
2. Chop the onion and the green chili. Fry them in a spoonful of oil until golden, then add the cumin, ginger and turmeric.
3. In a large bowl, mix the rice flour, the mashed potato, the fried onion, the salt and the coriander. Gradually add the lukewarm water while kneading until you have a soft dough that doesn't stick.
4. Divide the dough into 8 balls and flatten them by hand into thick cakes about 1 cm thick.
5. Heat the remaining oil in a large frying pan over medium heat. Place the cakes in and fry them for 3 to 4 minutes on each side, until they have a crispy crust.
6. Drain them on paper towels and serve right away with tomato chutney.